Directions:
- Preheat oven to 475 degrees.
- Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan.
- Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper.
- Roast tomatoes until their edges are charred, about 15 to 20.
- Scrape tomatoes, oil, and herbs from pan into food processor.
- Process until not quite smooth (leaving small chunks and charred black specks).
- In a saucepan cook onion in remaining 2 tablespoons oil until translucent.
- Whisk in roasted tomato puree, broth, and wine.
- Then whisk tomato paste.
- Heat the cream and whisk in to the tomato mixture.
- Taste and add sugar if necessary.
- Stir in optional Parmesan.
- Add salt and pepper to taste and bring soup to a simmer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327.38 Kcal (1371 kJ) | ||
| Calories from fat | 239.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.58g | 41% | |
|---|---|---|---|
| Cholesterol | 33.03mg | 11% | |
| Sodium | 291.39mg | 12% | |
| Potassium | 862.55mg | 18% | |
| Total Carbs | 16.83g | 6% | |
| Sugars | 10.03g | 40% | |
| Dietary Fiber | 3.58g | 14% | |
| Protein | 4.75g | 10% | |
| Vitamin C | 37.2mg | 62% | |
| Iron | 1.2mg | 6% | |
| Calcium | 87.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 96.09 Kcal (402 kJ) | ||
| Calories from fat | 70.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.8g | 41% | |
|---|---|---|---|
| Cholesterol | 9.69mg | 11% | |
| Sodium | 85.53mg | 12% | |
| Potassium | 253.16mg | 18% | |
| Total Carbs | 4.94g | 6% | |
| Sugars | 2.94g | 40% | |
| Dietary Fiber | 1.05g | 14% | |
| Protein | 1.39g | 10% | |
| Vitamin C | 10.9mg | 62% | |
| Iron | 0.3mg | 6% | |
| Calcium | 25.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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